STEAK FROM HELL
MESQUITE GRILLED STEAK WITH FIRE-CHARRED TOMATO SALSA
This recipe comes from an unassuming steakhouse in Juarez, Mexico, called Mitla. Mitla’s steaks owe their extraordinary flavor to the fact that they’re cooked over blazing mesquite logs. You can approximate the flavor by tossing a couple cups of soaked mesquite chips on a backyard barbecue grill. The fire-charred salsa reinforces the smoky flavor of the beef.
Source: The Barbecue! Bible by Steven Raichlen (Workman, 2008)
Copyright � by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing.
STEAK FROM HELL
MESQUITE GRILLED STEAK WITH FIRE-CHARRED TOMATO SALSA
Method: Direct grilling
Serves: 4
2 to 4 chiles de arbol (4 give you a nice heat)
2 large ripe tomatoes
1/3 medium onion, sliced
1 clove garlic, sliced
3 tablespoons coarsely chopped cilantro
1 to 2 tablespoons fresh lime juice
Salt and freshly ground black pepper to taste
4 T-bone steaks or sirloin steaks (each about 3/4-inch thick)
4 large or 8 small flour tortillas
You’ll also need:
2 cups mesquite wood chips, soaked in cold water to cover for 1 hour, then drained (optional)
Soak the chiles in a bowl of warm water until pliable, about 20 minutes. Meanwhile, set each tomato directly on a gas stove burner and roast it over high heat until the skin is charred and blistered on all sides, 6 to 8 minutes in all. (Or do the tomatoes in a previous grilling session.) Transfer the tomatoes to a plate and let them cool.
Drain the chiles and remove the seeds if you prefer a milder salsa. Place the chiles in a blender with the cooled tomatoes and the onion, garlic, and cilantro, and process to a coarse paste. Add the lime juice and season with salt and pepper to taste. Transfer the salsa to a serving bowl.
Set up the grill for direct grilling and preheat to high. If using a gas grill, add the wood chips (if using) to the smoker box before preheating.
When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Brush and oil the grill grate. Salt the steaks generously on one side. Arrange the steaks on the oiled grate, salt side down, and grill, turning once with tongs, until cooked to taste, 2 to 4 minutes per side for medium-rare. Transfer the steaks to a platter and let rest for 3 minutes.
Meanwhile, arrange the tortillas on the grate and grill until soft and pliable, but not browned, about 20 seconds per side. Serve the steaks with the tortillas and the salsa on the side.
please try this recipe and post a comment to how it goes....
Now I am Really hungry..
